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Sustainable Entrepreneurship and Customer Loyalty in the Fast Food Industry in Nigeria
by OLAOYE Ismail ‘Kayode, AWOLAJA Ayodeji Muyideen and DABIRI Muhammed Al-Furqan
Journal of Business and Management Sciences. 2016, 4(4), 93-97. DOI: 10.12691/jbms-4-4-3
Pub. Date: October 14, 2016Views: 15626Downloads: 14907
entrepreneurship fast food industry consumer loyalty business marketing enterprise
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Development, Microbiological and Organoleptic Quality of Seasoned Flour for the Preparation of Amiwô, a Cooked Maize Paste in Benin
by Konfo T. R. Christian, Aissi M. Vahid, Koudoro A. Yaya, Tamou R. Alice, Dahouenon-Ahoussi Edwige and Sohounhloue C.K. Dominique
American Journal of Food Science and Technology. 2022, 10(4), 147-152. DOI: 10.12691/ajfst-10-4-1
Pub. Date: September 20, 2022Views: 7054Downloads: 9853
fast food formulation enhancement local dishes quality
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Nutritional Assessment of Breakfast Foods Developed From Animal Polypeptide, Crayfish (Euastacus Spp) and Maize (Zea Mays)
by Ibironke Samson Ishola and Adepeju Adefisola Bola
American Journal of Food and Nutrition. 2016, 4(5), 131-134. DOI: 10.12691/ajfn-4-5-3
Pub. Date: August 02, 2016Views: 20077Downloads: 19614
breakfast optimum nutrient polypeptide
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Fatty Acid, Carotenoid and Tocopherol Content of Some Fast Foods from a Nigerian Eatery
by Israel Olusegun Otemuyiwa and Steve R. A. Adewusi
Journal of Food and Nutrition Research. 2013, 1(5), 82-86. DOI: 10.12691/jfnr-1-5-1
Pub. Date: September 23, 2013Views: 25290Downloads: 20166
coronary heart disease fatty acid lipophilic vitamins
Abstract Full Text PDF (157 KB) Full Text HTML Full Text ePUB (110 KB)
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